The filling for this Mexican inspired casserole can be spiced up to suit your taste buds. Some tasty options are to try using a hotter taco seasoning mix, adding some dried chili pepper flakes, green sauce, verde or canned green chili peppers to the recipe. This recipe gets rave reviews whenever I make it, so I always buy a bigger turkey just to have leftovers. Turkey Enchilada Casserole freezes well, so make two!
Ingredients you will need to make this casserole:
- Leftover roasted turkey meat. No leftover turkey – no problem you can use ground turkey in this turkey enchilada casserole recipe. It doesn’t give the same flavor as leftover turkey, but still tastes great. Leftover chicken can also be a good substitution.
- Cream of chicken soup
- Shredded combination of mozzarella and cheddar cheese.
- Red onion
- Red peppers, I also like to use yellow and orange peppers.
- Can of diced tomatoes (28oz size)
- Taco seasoning
- Milk
- Sour Cream
- Tortilla Chips
- Flour or corn tortillas, what ever is your preference. I use flour tortillas.
Steps for making this making this casserole:
Ingredients required for this amazing tasting enchilada casserole.
Combine all ingredients together except the tortillas, chips and one half of the cheese.
Grease a baking dish. Place a layer of tortilla followed by half of the turkey mixture.
Top with broken up tortilla chips and repeat another layer.
Top with shredded cheese. Cover with foil and bake 350 degrees for 40 minutes. Uncover and bake for additional 10 minutes.
Turkey Enchilada Casserole
Ingredients
- 2 cups roasted turkey meat
- 1 can cream of chicken soup
- 2 cups shredded mozzarella and cheddar cheese
- Ā¼ cup chopped red onion
- Ā½ cup red peppers I also used orange and yellow
- 1 can diced tomatoes drained 28 oz size
- 1 packet taco seasoning
- Ā½ cup milk
- Ā½ cup sour cream
- 2 cups tortilla chips broken in pieces
- 2 large flour tortillas
Instructions
- Preheat oven to 350Āŗ F
- Mix together all the ingredients except for 1 cup of cheese, tortilla chips and tortillas.
- Grease bottom of 9 x9 baking dish and place 1 large tortilla on bottom.
- Layer with half of turkey mixture.
- Next, sprinkle half of tortilla chip on top of the turkey mixture.
- Repeat with another layer.
- Top with the remaining shredded cheese.
- Cover with foil and bake for 40 minutes, then uncover and bake for additional 10 minutes.
Nutrition
Here are some more great recipes that use leftover turkey.
Turkey Cranberry Puffed Pastry Bites
Chicken Macaroni Casserole ( I substitute leftover turkey for the chicken)
sharrona[email protected]
Don’t see any nutritient information, calorie, sugar, fat, weight watchers points or anything.
Laureen King
I am no expert at calculating that all, sorry – but hope you enjoy the recipe š
Anonymous
Made this for dinner, but used chicken instead. It turned out absolutely great! Definitely making this recipe again. Thanks for posting it š
Laureen King
that’s awesome! love when people try my recipes and let me know how it turned out š
Laureen King
Thanks Tricia, following you on FB and Twitter. I love your blog, I will pass it on to my son and his friends who are dorm living at University of Calgary. Notice my Pinterest has a board just for them (they claim guys can’t have Pinterest), yet they want good recipes to cook up at University.
Gwen
I seriously started salivating when I say this! Looks wonderful.
Laureen King
thanks Gwen, glad you enjoyed!
Anonymous
Yes, you have a winner! Haven’t tried it yet but will very soon. My housecleaning Lady is Spanish. She makes Turkey recipes including like this one which are extremely delicious.
May I suggest inserting a print instruction? It is hard to copy by hand. Although I have a special program which makes it much easier, some may not have a way to make a copy for the kitchen preperations!
Many Thanks,
Laureen King
Thanks, I will try to find a simple program to install a print feature.
Tamika
This was an amazing dish. My family really enjoyed it. It is definitely going in the recipe book. Both my four year old and one year old had second helpings. Thanks for sharing.
Laureen King
How wonderful of you Tamika to take the time to let me know. thanks!
Claude
Hi Laureen, I have a question about the recipe: The cream of chicken soup , is it a condensed soup or a cream of chicken soup that you don’t need to add water. Can’t wait to try it, probably thursday because the peppers will be on sale.
Laureen King
Hi Claude, this would be the condensed cream of chicken soup, you would not be adding any water to it. Hope you enjoy the recipe
Shelly
Can this recipe be made ahead and frozen?
Laureen King
Hi Shelly, I have not, but I believe it should freeze well.
Erin
Do you drain the diced tomatoes? Also what size can do you use? Thanks
Laureen King
Hi Erin, yes you drain the tomatoes.
Janet
Are the tortilla chips 2 cups crushed, or just 2 cups?
Laureen King
That would be 2 cups crushed Janet.
Dawn
That’s really yummy! I’ll use this again. Thank you!
Angie
This recipe is on point! Definitely a keeper! Thank you for sharing this with us!
Laureen King
thank you Angie!
Kathy
Hi, this looks and sounds delicious. What size can of diced tomatoes do you use?
Laureen King
Thanks Kathy, 28 oz size. Drain the juice off.
tarp
Hi
.
This is just what I am looking for. I buy turkeys when they are on sale, and roast them a couple of times a year. I freeze some of the turkey for easy dinners. I usually make enchiladas with the turkey. This sounds easier and just as delicious. I will add a little cayenne, garlic powder, and a can of diced chilies, like you suggested. Thank you for sharing this winner, I already printed this out and will make it tomorrow. Have a wonderful day!
Laureen King
I use turkey year round as well. Hope you enjoy the recipe!